Butternut Squash Toast with Goat Cheese and Brussels Sprouts Slaw
Creamy goat cheese (or nut cheese) is slathered on toasted bread and topped with mashed butternut squash and a flavorful brussels sprouts slaw.
Course Appetizer, Side Dish, Snack
Cuisine Holiday, Thanksgiving, vegetarian
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 24pieces
Author Stephanie McKercher, RDN
Ingredients
Squash:
3cupscubed butternut squash(1 medium)
2tablespoonsolive oilor oil of choice
Salt and pepper
Slaw:
1cupthinly sliced fennel(bulb and fronds)
1cupthinly sliced brussels sprouts
1cupthinly sliced radicchio
¼cuppumpkin seeds(pepitas)
¼cupdry cranberries
2tablespoonsextra virgin olive oil
2tablespoonscider vinegar
Salt and pepper
Toast:
1baguettesliced into 24 pieces and toasted (see note)
8ouncesspreadable goat cheeseor spreadable nut cheese, see note
Instructions
Prepare squash:
Preheat oven to 400 degrees Fahrenheit. Stir cubed squash, olive oil, and salt and pepper, and transfer to baking sheet. Place on center rack of oven and roast 25 minutes, or until you can easily pierce with a fork. Remove from oven and use a potato masher to mash squash. Set aside.
Prepare slaw:
Stir fennel, brussels sprouts, radicchio, pumpkin seeds, dried cranberries, extra virgin olive oil, cider vinegar, and salt and pepper. Set aside.
Prepare toast:
Place toasted bread on a flat surface and spread goat cheese on one side. Add a spoonful of mashed butternut squash and press it into the goat cheese so it sticks. Spoon slaw on top. Repeat this process until all ingredients are used.
Notes
Toast bread in a toaster oven or under broiler for 2 minutes each side, or until golden brown.Vegan variation: use spreadable nut cheese, such as Kite Hill brand, instead of goat cheese.Make ahead: Roast squash up to two days in advance.